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Suggest a better descriptionCook cauliflower and peas and carrots as per package. Drain in colander and rinse with cold water to stop cooking process. Place colander with vegetables over bowl; refrigerate at least 30 minutes.
In a small bowl, make teh dressing by combining the next seven ingredients; set aside.
Remove vegetables from refrigerator, and pat dry with paper towels; discard any liquide in bowl. chop large florets into 3/4 inch chunks. return to bowl with the other vegetables, and add the celery and onions.
Coat with the dressing. Cover and refrigerate until well-chilled before servings.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 201 | ||
Calories from Fat: 158 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 459.3mg | 16 % | |
Potassium 137.8mg | 4 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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